Ingredients

The following ingredients have 4 Servings
  • 1 turkey (ours was 11 lbs.)
  • 2 tbsp coarse sea salt
  • 1 tbsp garlic powder
  • 1 tsp cayenne
  • 1 tsp paprika
  • 1/2 tbsp thyme
  • 1 tbsp Old Bay
  • olive oil spray

Instruction

  • Rinse turkey and remove items from inside cavity. Pat dry with paper towels. Add wood chips or pellets to your smoker. Preheat your smoker to 240 degrees.
  • Mix all dry rub ingredients together. Spray turkey with olive oil on all sides. Rub dry rub on breast side so it is well coated. Place on your turkey dunrite appliance if you're using this with the breast side facing down. Use remaining rub to cover top facing half of turkey.
  • Once smoker reaches 250 degrees put turkey directly on to grate. Close lid. 
  • Smoke for 30 minutes per pound. Ours was about 11 pounds and 5.5 hours was perfect.
  • Once time is up remove from smoker and check internal temperature of thigh to ensure it is at 165 degrees and middle of breast reach 155 degrees F.
  • Allow turkey to rest at least 30 minutes before carving to keep juices in.